Wednesday, August 28, 2013

Limoncello Vinaigrette

Awhile ago, I started to experiment with making some homemade limoncello. After a few experiments, I had a 750 ml. bottle plus a ton of jars of it in the pantry. It's a recipe I still need to get back to and continue to perfect. But that's a lot of limoncello for the occasional "digestivo." I had more than a lifetime supply.  So I have been looking for alternative uses for all of my limoncello.

I tried a limoncello and tonic on a hot, summer day and it was pretty good. But I needed more ideas.

Then, I found this recipe online for a limoncello vinaigrette and thought this might be a good way to make a dent in the limoncello.

I used it for the first time on a recent dinner. We had some beautiful heirloom tomatoes from our box and some mozzarella cheese. I sliced up the tomatoes and topped them with slices of mozzarella. I added some backyard basil chiffonade and a drizzle of the limoncello vinaigrette on top.

On another night, we had an eggplant so I sliced it, tossed it with some olive oil, and roasted them on the barbecue. As they cooked, I brushed the slices with the vinaigrette with excellent results.

Most recently, I marinated some shrimp in the vinaigrette. I went on to cook them in the skillet for a tasty, weeknight pasta dish. Carnivores can try it with chicken.

Here is another idea:
Mario Batali's Grilled Lobsters with Limoncello Vinaigrette

It's a tasty and versatile vinaigrette with lots of possibilities.

Limoncello Vinaigrette

  • 1/4 cup limoncello
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon zest
  • 2 teaspoons Dijon-style mustard (original recipe called for 1 1/5 but 2 or more for me)
  • 1/4 teaspoon red pepper flakes (I went a little more than that)
  • 1/2 extra virgin olive oil
  • freshly cracked black pepper
  • Salt to taste
Combine all ingredients in a bowl and stir to mix. Keeps for a week or so.